We've hosted small Thanksgiving dinners with friends for a few years now and have always made the turkey. We're not traditionalists, and we're over turkey. Today, I picked up a New York strip roast to make for Thanksgiving. Now I like roasts, but I've always liked steaks better. More sear, more seasoning. I was thinking of heavily seasoning the roast a day or two in advance, leaving it open in the fridge to dry out a bit, then roasting it low and slow. After resting, I was thinking about cutting it into steaks, quickly seasoning the exposes surfaces, then searing all sides. Any reason I shouldn't do this? What do you all prefer?
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